I like those big cinnamin rolls best of all. Then I like all the chocolate next, then the chocolat covered and the glazed and the twist and small cinnamon rolls, and them fritters and bearclaws, and finally the donut holes then all the rest. I wish I had two dozen of anything right now to go with my glass of milk
As has been said in earnest, probably by no one, ever, anywhere else in the world: “If you don’t eat this doughnut now, you’ll regret it.”
"They're on the heavier side." . LOL Translation: They're loaded with grease. (Maybe lard?) I was up there once, ate more donuts than I care to admit. Could have had more. It's weird.
Got a link? I recall us making donuts once or twice when I was a kid. They are very good, but absolutely not worth the mess. And I believe the machines are like the George Foreman grills...the donuts are baked, not fried...I mean, what's the point? While I've not made beignets, I have made the Mexican version (sopaipillas.) Side note: My sister in Winston Salem knew one of the owners of Krispy Creme corporation. Her son and his son were in scouts together. The guy would give their troop as many donuts as they could sell during their annual fundraising drive. The entire corporation does stuff like that.
I agree about the fritters. But sometimes you just want a good quality cake donut. They are the vanilla ice cream of the donut world...if those are good, then you know the rest of the stuff is gonna be great!!! Regardless of which type: Dough+Sugar+Fryer=[Mental] Health Food
Did you know (I didn't), for a brief period, fairly recently, Dunkin' Donuts offered a donut called "The Dunkin' Donut" which came with a handle for dunking in coffee. They were discontinued in 2013 because the donut was too difficult to mass produce, and it wasn't popular because it was too big to dunk whole anyway.
This all reminds me of the old 24 hour donut place back in the town I spent most of my life in. It had 3-4 tables and a counter with maybe 6 stools. Any time, day or night, you could get a donut, a great cup of coffee, a glimpse of humanity, and maybe some conversation. Oh, and you left smelling like donuts.
When I was the Culinary / Hospitality supervisor (and Exec. Chef) in Ekuk, Alaska, our breads and pastry department had to provide for approx. 1,500 workers per meal plus 2 mug-ups (coffee breaks) per shift. May I note that everything was made from scratch with the exception of the cheesecakes which was a Jello mix and pour product. Now, everyone likes donuts for breakfast and mug-ups so they made donuts every night but about once or twice a week they would be making apple fritters just as I was coming to work at 0300 hrs. The very first time I tried one of the fritters I HAD to ask the pastry lady to add 6 fritters to her count each time she made them for the next 3 months just for me. Of course, when I asked, I not only asked nicely but I threw in a $50 bill just to make sure the request wasn’t presumed to be stretching my position. Since then, no matter how many apple fritters I have tried, there are none that even remotely compare to those. I know the recipe, I have made fritters according to that recipe but I fail miserably to find that particular taste and texture that I fell in love with. Actually, maybe it’s a good thing I can’t reproduce them. I’d probably put on about 30 extra pounds that I do not need.
After sampling all these donuts in my mind, I feel strangely stuffed, and need to take a nap. ZZzzzz...